I’ve made a lot of recipes. This is one that I probably make at least once a week. However I’ve seemed to have overlooked posting this one because I thought that it was too simple. But the most simple things often the most delicious!
These tacos are a great way to get vegetables in. Middle-school low-carb Kami loved these because they were, well, low carb too.I cringe a lot at middle school Kami. (Carbs are good for you! Your body needs carbs! Eat carbs! If that lifestyle works for you, then by all means, go ahead. Keep in mind that balance is key and it’s not really good to restrict your body from an entire food group.)
Another reason to cringe: my wardrobe consisted of bootcut pants and sparkly Justice graphic tees. Why did no one help me?
A pico de gallo is basically an uncooked salad. Most often it has tomato, onion, cilantro, and lime juice. I have an unpopular opinion, similar to how I don’t like pizza: I don’t like cilantro. The smell alone suffocates me. It’s too powerful of a flavor for me-if anything has cilantro in it I can tell because that’s all I can taste. I guess I can’t handle the responsibility of the power of the cilantro.
Seasoning is really important in any dish. I laugh watching some food shows because all they season produce with is salt and pepper. It’s not even like they add a sauce or marinade it later. They just place a salt-and-pepper seasoned chicken breast on some rice and call it a masterpiece. I’m not hating on anyone, but that’s just not my style. It’s like people who say “wife-me” after they made brownies from a box or made pasta. Congratulation, you can boil water! (It is a start though.)
One time I heard one host say: “I’m gonna go a little crazy today and add a touch of dried basil.” If dried basil is considered crazy, then I must be borderline insane because I use it almost every time I season something. Along with cumin, paprika, and other fresh herbs.
This a great family dinner table recipe. Place out all the toppings and just let people go crazy. Just be sure not to over stuff you leaves, or else everything will fall and you’ll end up with a taco salad. WHICH is still yummy, but it’s just not a taco anymore.
Can you handle the seasonings?
TURKEY LETTUCE TACOS WITH AN AVOCADO PICO DE GALLO
For ground turkey:
- 1 lb of ground turkey
- 1 tsp ground cumin
- 1/2 teaspoon paprika
- 1/2 a teaspoon of seasoning salt
- 1 1/2 teaspoons of black pepper (none of these seasoning measurements are strict-season how you feel. Yes, that makes no sense.)
- 2 tbsp olive oil for cooking
For pico de gallo:
- 1 tomato, diced
- 1/2 an avocado, diced
- 1/2 a red onion, diced
- the juice from 1/2 a lime
- cilantro (If you really want)
For the taco
- Romaine leaves
- shredded skim cheese
- Place all of the seasonings in the ground turkey and combine.
- Place the olive oil in a hot pan over medium heat (I use a nice sturdy stir fry pan), and add ground turkey. Break up the ground turkey into small pieces as it cooks. I usually cook the whole pound at once, and it takes about 10 minutes. Move around the meat frequently so it all gets a chance to cook evenly and get a nice crispy coating. I also sometimes add browning to give the turkey some color (just Jamaican things!)
- Combine all the pico de gallo ingredients in a separate bowl.
- Serve along with washed and dried romaine lettuce leaves and any other toppings you desire.
I have been a bad noodle with my blog posts lately-school started and because it’s my junior year, things got pretty hectic pretty fast. I’m determined to make things work though!